Gluten-Free Apple Bread
This easy gluten-free apple bread is soft, moist, and packed with fresh apple and cinnamon flavor. Made with simple ingredients, this homemade apple loaf has a tender crumb and just the right amount of sweetness, making it perfect for breakfast.
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Gluten-free fall treat
This gluten-free Apple Spiced Bread is incredibly moist, soft, and tender, with plenty of fresh apples in every bite. Filled with spices and sweet apples, it’s the perfect fall treat—similar to this easy apple cinnamon cake.
This quick bread is easy to make and perfect for breakfast, a snack, or an afternoon treat. Enjoy it plain, or take it up a notch with a creamy cream cheese frosting.
One of the best things about this apple bread is how easy it is to customize. Add chocolate chips, chopped almonds, raisins, or your favorite mix-ins to make it your own. It’s also freezer-friendly, so you can keep a loaf on hand whenever you’re craving something spiced and apple-filled.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe are:
- Apples: Granny Smith apples; their slightly tart flavor balances the sweetness of the brown and granulated sugar. Pink Lady apples are another great option if you prefer a naturally sweeter apple.
- Flour: gluten-free all-purpose flour blend.
- Oil: natural oil, like sunflower oil.
- Spices: ground cinnamon and nutmeg that complement the apples.
- Walnuts: chopped toasted walnuts are optional, but they add crunch to the bread. Toasting the walnuts before adding them to the batter brings out their flavor and gives the loaf a delicious contrast in texture.
How to make Gluten-Free Apple Quick Bread
Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan, or similar.
Whisk together gluten-free all-purpose flour, baking powder, salt, ground cinnamon, and nutmeg in a medium bowl. Set aside.
Beat oil, brown sugar, granulated sugar, eggs, milk, and vanilla extract in a large bowl.
Add the mixture to the dry ingredients and the apples and mix until well incorporated. Add the chopped, toasted walnuts and mix. Don’t overmix.
Transfer the mixture into the prepared pan.
Bake for about 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Because every oven is different, begin checking the loaf toward the end of the baking time. If the loaf cake is getting too brown, loosely cover the top with aluminum foil (don’t press it down).
Let the apple bread cool before removing it from the pan. Allowing the loaf to cool helps the crumb set and makes it easier to slice without crumbling.
Store the cake covered at room temperature for 3 days or in the refrigerator for up to a week. Freeze the bread in an air-tight container or freezer bag; it’s best to slice it before freezing. Reheat the cake in a medium oven for 10-15 minutes.
Good to know: baking tips
- Choose a firm apple: Granny Smith and Pink Lady apples are both excellent choices because they maintain their texture during baking. Cut the apples into evenly sized pieces to distribute evenly throughout the batter.
- Toast the walnuts. A few minutes of toasting makes a noticeable difference in their flavor.
- Don’t overmix the batter to keep the bread tender and avoid over-baking.
- If the loaf cake is getting too brown, loosely cover the top with aluminum foil (don’t press it down).
- Let the bread cool before slicing; don’t slice it while it’s hot. This gives the crumb time to set and helps prevent crumbly slices.
You might wonder: FAQ
Can I make this apple bread without walnuts? Yes, walnuts are optional, so you can leave them out or replace them with chopped almonds, pecans, or more.
Can I use a different apple variety? Yes. Firm apples such as Pink Lady and Honeycrisp can work well. Keep in mind that sweeter apples will slightly change the flavor.
For more apple dessert ideas
Gluten-Free Apple Cinnamon Bread
Ingredients
- 1 and ¾ cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ cup oil
- ¼ cup granulated sugar
- ½ cup brown sugar
- 2 eggs, room temperature
- ½ teaspoon vanilla extract
- ⅓ cup milk
- 1 and ¾ cups Granny Smith apples, peeled and cubed
- ¾ cup walnuts, chopped and toasted
Instructions
- Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan or similar.
- Whisk together gluten-free all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg in a medium bowl. Set aside
- Beat oil, brown sugar, granulated sugar, eggs, milk, and vanilla extract in a large bowl.
- Add the mixture to the dry ingredients and cubed apples, and mix until well incorporated. Add the chopped, toasted walnuts and mix. Don't overmix the batter.
- Transfer the mixture into the prepared pan.
- Bake for about 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Because every oven is different, begin checking the loaf toward the end of the baking time.
- Let the apple bread cool before removing it from the pan. Allowing the loaf to cool helps the crumb set and makes it easier to slice without crumbling.
Notes
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